All the Dishes We Cooked This Month

From starchy sandwiches to picture-perfect ceviche

By SAVEUR Editors
June 29, 2018

Oh, sweet summertime. It's finally weather-appropriate to go ceviche crazy, which we're definitely doing thanks to this guide to all these Peruvian ceviche secrets. But it's also totally fine to eat a super starchy sandwich, or pasta (even better if it's just a touch fishy). We're also curing all our hangovers with this magic concoction, and filling our stew hankerings with goat stew. And, of course, we're finishing every meal with a perfect homemade ice cream. Scroll through for even more of what we cooked this June.

Indian Veggie Burgers (Vada Pav)

indian veggie burgers vada pav
These starchy sandwiches are a popular beachside snack in Mumbai. Fluffy Goan-style white rolls are filled with a crispy fried potato patty, sweet and spicy chutneys, and a garlicky powdered chile-coconut condiment. Get the Recipe for Indian Veggie Burgers (Vada Pav) »Matt Taylor-Gross

Tahini, Lemon, and Parsley Sauce (Tarator)

Tahini, Lemon, and Parsley Sauce (Tarator)
This nutty, citrusy, tahini-based sauce is a cooling complement to cooked fish and vegetables. Extra sauce will keep in the refrigerator for up to one week. Get the Recipe for Tahini, Lemon, and Parsley Sauce (Tarator) »Ted Cavanaugh

Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)

Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Get the Recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »William Hereford

Sicilian Caponata

Caponata
The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island's traditional vegetable and seafood dishes. Get the Recipe for Sicilian Caponata »William Hereford

Hair of the Tiger Cocktail

Hair of the Tiger Cocktail
Literally translating to "tiger's milk," leche de tigre is a critical part of Peruvian ceviche: The mix of citrus, chiles, aromatics, and fish stock flavors and gently "cooks" the raw fish. But in parts of Central and South America, it's also often sipped as a hangover cure. Get the Recipe for Hair of the Tiger Cocktail »Matt Taylor-Gross

Cilantro Salad with Olives, Avocado, and Limes

Cilantro Salad with Olives, Avocado, and Limes
Use this crisp, bright salad as a side dish or as a stand-in for chimichurri on top of fish, grilled meat, or chicken."No matter where you fall on the cilantro spectrum," says Bishara, "I urge you to try it." Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »Ted Cavanaugh

Lemon-Infused Spaghetti with Oil and Provolone

lemon-infused spaghetti with oil and provolone
You'll hear the "simple is better" mantra used by chefs all over Italy, and Peppe Guida of Antica Osteria Nonna Rosa in Sorrento is no exception. One of his best known dishes, spaghettini con aqua di limone, takes basic ingredients–pasta, cheese, and lemons–and transforms them into something sublime. The secret: infusing some of the cooking water with lemon peels the night before. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone »Matt Taylor-Gross

Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama)

turkish steamed anchovies and tomatoes
Bugulama (from bugulamak, Turkish for "steamed or boiled") describe a whole range of ways of preparing fish on the Black Sea coast; there are probably as many versions as there are cooks. Bugulama can be soupy, saucy or dry; cooked on the stovetop or in the oven; spare and simple, little more than fish poached on the bone with parsley and garlic, or lush with juicy tomatoes and lots of freshly churned Black Sea butter. Get the recipe for Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama) »Matt Taylor-Gross

Saffron Orange Ice Cream

Saffron Orange Ice Cream
Here, saffron and orange bitters join forces for an ambrosial, can't-put-your-finger-on-it deliciousness. Get the recipe for Saffron Orange Ice Cream »Matt Taylor-Gross

Barbacoa

barbacoa recipe
Barbacoa is a popular weekend breakfast in Oaxaca and the traditional meaty stew is available from multiple vendors at the Tlacolula marketplace food hall. Doña Adolfa has been serving this version, which many locals consider the best, for over 50 years. Get the recipe for Barbacoa »Lindsay Talley

Salmon Ceviche with Avocado and Mango

Salmon Ceviche with Avocado and Mango
The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima's sushi bars than it is in the city's cevicherías, but it's growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »Ted Cavanaugh

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